Coconut Cupcakes With Chocolate Coconut Buttercream

Name: Coconut Cupcakes With Chocolate Coconut Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 5 1/2 tablespoons Room temp unsalted butter; 1/4 + 1/8 cups Coconut oil; 3 Eggs; 1 teaspoon Almond extract; 1 teaspoon Vanilla extract; 2 cups All purpose flour; 1 cup Whole wheat flour; 2 cups Sugar; 1/2 teaspoon Baking powder; 1/2 teaspoon Baking soda; 1/4 teaspoon Salt; 3/4 cup Heavy cream; 1/2 cup Toasted sweetened coconut; Coconut Chocolate Buttercream Frosting; 3 cups Confectioners sugar; 1 cup Unsalted butter; 1 teaspoon Almond extract; 2 tablespoons Heavy cream; 1/4 cup Melted chocolate; 1/4 cup Toasted coconut

Servings: persons

Cupcakes
5 1/2 tablespoons Room temp unsalted butter
1/4 + 1/8 cups Coconut oil
3 Eggs
1 teaspoon Almond extract
1 teaspoon Vanilla extract
2 cups All purpose flour
1 cup Whole wheat flour
2 cups Sugar
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
3/4 cup Heavy cream
1/2 cup Toasted sweetened coconut
Coconut Chocolate Buttercream Frosting
3 cups Confectioners sugar
1 cup Unsalted butter
1 teaspoon Almond extract
2 tablespoons Heavy cream
1/4 cup Melted chocolate
1/4 cup Toasted coconut

1
Preheat oven to 350 degrees.
2
Line a muffin tin with paper liners.
3
In a large bowl, beat together the butter, coconut oil and sugar.
4
Beat in the eggs.
5
Add the almond extract and vanilla.
6
In another bowl, mix together the flour, baking power, baking soda and salt.
7
Add the dry ingredients and the heavy cream to the wet ingredients.
8
Fold in the 1/2 C of the toasted coconut.
9
Bake for 25 minutes or until a knife comes out clean.
10
For the frosting, mix together the sugar and butter.
11
Add the almond extract and heavy cream until nice and smooth.
12
Melt chocolate in microwave safe bowl and microwave at 1 minute to 1 minute and 30 second increments.
13
Mix the chocolate into the buttercream.
14
Frost the cupcakes and sprinkle the 1/4 cup toasted coconut on top.

2274

kcal

Calories

101

Fat

330

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cupcakes, 5 1/2 tablespoons Room temp unsalted butter, 1/4 + 1/8 cups Coconut oil, 3 Eggs, and more.

Yes, Coconut Cupcakes With Chocolate Coconut Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Cupcakes With Chocolate Coconut Buttercream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions